Smart Sticky Chipotle Salmon Bowls
with Roasted veggies and Pickled Shallots
Here comes a quick and easy way to brighten up your day with. a tasty and macro conscious meal! Start with a sweet chipotle sauce that is spooned over salmon and roasted until glazed and smoky. Served atop hearty Spinach salad complete with roasted sweet potatoes and radishes, all tossed in a bright cilantro lime vinaigrette, who knew it was so easy to eat healthy and delicious?
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
1 pièce(s)
Patate douce
113 g
Jeunes épinards
1 pièce(s)
Échalote
3 pièce(s)
Radis
7 g
Coriandre
1 pièce(s)
Lime
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
1 pièce(s)
Miel
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- Cut radishes into quarters.
- Peel, then cut sweet potato into 1/2-inch pieces.
- Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar [or salt if you used honey/maple in place of sugar] dissolves, 1-2 min.
- Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days!)
- Zest, then juice lime.
- Roughly chop cilantro.
- Add half the chipotle, honey, lime zest and garlic puree to a small bowl. Stir to combine. This is your glaze
- Add remaining chipotle sauce, 2 tsp lime juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper then stir to combine. This is the dressing.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on a parchment-lined baking sheet. Spread chipotle glaze over salmon.
- Roast in the bottom of the oven until cooked through, 7-10 min.**
- Flake: When salmon is done, remove and discard salmon skin. Using 2 forks, break salmon up into large flakes.
- Discard skin: When salmon is done, remove and discard salmon skin. Using 2 forks, break salmon up into large flakes.
- Add roasted veggies, and spinach to bowl with dressing. Toss to coat.
- Remove shallots from pickling liquid.
- Divide salad between plates.
- Top with (flaked?) salmon and some of the pickled shallots.
- Sprinkle remaining cilantro over.